Name: Tunisian Omelet with Sausage, Potatoes, and Peppers (Ojja bil Merguez)
Yield: Serves 6 to 8
Cuisine: Tunisian
Ingredients: 1 pound merguez sausage, cut into 1-inch pieces; 3 cloves garlic, minced; ¼ cup olive oil; ½ teaspoon harissa, dissolved in 2 tablespoons water; 3 tomatoes, peeled, seeded, and coarsely chopped; ¼ cup water; 2 teaspoons sweet paprika; 9 eggs, beaten; salt and freshly ground black pepper to taste; 1 teaspoon ground caraway seeds; 4 boiling potatoes, cooked, and peeled, and cubed; 3 green bell peppers, seeded, deribbed, and cut into ¼-inch strips

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

The difference between an ojja (or egga, as it is sometimes called) and a chakchouka is that in an ojja the eggs are beaten and stirred into the filling like a frittata, as opposed to being cooked on top. Chakchouka is not to be confused with choukchouka, the Algerian name for a salad of roasted peppers and tomatoes, also known as mishwiya in Morocco and Tunisia.

Ingredients

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Ingredients

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